Dublin Rock Recipes

DUBLIN ROCK

Steps:

• Cream the butter and sugar until combined. Next add in the ground almonds, the orange flower water and brandy. Finally, gently fold in the egg whites. Put into a dish and chill untill firm. Break into rough pieces with a couple of forks and pile the pieces upon a dish in a rocky pyramid shape and decorate according to your fancy (toasted almond slivers ?) Serve sponge finger biscuits with it. Subj: Potato Cakes w/ Sour DUBLIN ROCK or File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

DUBLIN DROP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 10-inch fluted tube pan (such as a Bundt®) and coat inside of pan with unsweetened cocoa powder.
• Beat cream cheese, confectioners' sugar, 1 egg, and Irish cream liqueur in a bowl until smooth and creamy. Set aside.
• Beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegetable oil in a separate bowl until batter is thick and smooth. Slowly beat Irish stout beer into the batter.
• Spoon 1/3 of the cake batter into the prepared pan; layer the Irish cream filling on top. Spoon remaining cake batter over the filling.
• Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes.
• Loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes. Invert pan over a wire rack to release cake and allow to cool completely on the rack.
• While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Irish whiskey. Bring to a boil, stirring to dissolve sugar, reduce heat to low, and simmer until thickened, about 10 minutes.
• Transfer cake to a serving platter. Generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake.

CROCK POT IRISH STEW (DUBLIN CODDLE).

Steps:

• Put a dash of Oil in a pan (we use our Wok) and heat adding the garlic and onion. Sear the stewing beef in the pan adding the worcestershire sauce. Cook for 5 minutes or until the beef is browned.
• In your crock pot or stock pot add 1 L of chicken stock. Prepare vegatables and add.
• Slice Sausage (into bite sized slices), bacon and add to pot.
• Add pearl barley, herbs and sugar and stir.
• Add the Stew Beef and contents of the Wok to pot/crock pot. Add Salt and pepper to taste.
• A quick check will tell you how much of the second litre of chicken stock to add (enough to cover the contents of the crock/stock pot is all you need.).
• Close to serving time we like to check the consistency and using corn starch and a little water thicken up to the desired texture.
• Working long days this dish works for us when popped in the crock pot for 5 to 7 hours. When we cook it on the stove it takes about 3 to 5 on a low simmer.
• We enjoy our stew with dinner buns, but from experience Irish Soda bread works really well. I will put a recipe up for this soon also. Please enjoy and look forward to your comments. Deb and John.